Double Chocolate Zucchini Bread is moist and fluffy with the goodness of whole grain oat flour and almond flour. There's no refined sugar, dairy or gluten, and it's so easy to make!
Preheat the oven to 350 degrees F. Grease a standard size loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, maple syrup, oil, almond milk and vanilla until combined.
2 large eggs, 3/4 cup maple syrup, 1/3 cup coconut oil, 1/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
Add the oat flour, almond flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and whisk until well combined and no lumps remain.
1 cup oat flour, 1 cup almond flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Fold in the grated zucchini, chocolate chips and coconut until incorporated, then pour into the prepared pan and spread evenly.
2 cups grated zucchini, 1/3 cup mini dark chocolate chips, 1/3 cup unsweetened shredded coconut
Bake for 50-55 minutes on the middle rack of the oven until set and a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and cool completely on a wire rack. Slice, serve and enjoy!
Notes
Pro tip: Grate the zucchini up to 2 days in advance. There's no need to squeeze out the excess liquid from the zucchini before adding it to the batter.
Oat and almond flours lend a soft cake-like texture to this bread which makes it a bit crumblier than typical quick bread recipes.
Store this chocolate zucchini loaf at room temperature for up to 5 days, or freeze for up to 3 months.